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Most everybody loves stuffing!

Cooking a stuffed turkey is riskier than cooking one not stuffed. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 degrees F, possibly resulting in food borne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing.

For safety and uniform doneness, cook stuffing separately in a casserole.

Preparing Stuffing Safely

The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated,0 chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

Cooking Stuffing Safely

The safest way to cook stuffing is in a casserole in a 325 degree F oven. The internal temperature of the stuffing must reach 165 degrees F.

Stuffing Your Turkey

If you choose to stuff your turkey, make sure it is stuffed loosely.

Cook the turkey immediately after stuffing. Use a food thermometer to check the temperature in the innermost part of the thigh and in the center of the stuffing. Even if the innermost part of the thigh has reached a safe internal temperature of 165 degrees F, the center of the stuffing inside the turkey may not have reached 165 degrees F and can cause food borne illness. Continue to cook the stuffed turkey until the stuffing has reached 165 degrees F.

Standing Time

For quality, we recommend that you let the turkey stand for 20 minutes to let juices set. If your turkey is stuffed, the temperature of the stuffing will also continue to rise during this time. Remove all the stuffing from the turkey immediately after standing time.

Handling Leftovers Safely

Refrigerate stuffing in shallow containers. Use leftover stuffing within 1 to 2 days for best quality.

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Orange-Dijon Pork Loin

Makes 8 servings

Ingredients:

Pork Loin:

2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon ground sage
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 rolled boneless pork loin roast, 4 to 5 pounds

Orange-Dijon Sauce:

1 12-ounce jar orange marmalade
1/4 cup Dijon mustard
1/4 cup Worcestershire sauce
1 teaspoon ground ginger
4 large garlic cloves, minced

Preparation:

Combine first 5 ingredients and rub evenly over roast. Place roast in a lightly greased 13 x 9-inch pan.

Bake at 325 degrees F for 1 hour. Cover and bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160 degrees F. Top with Orange Dijon Sauce.

Orange-Dijon Sauce:

Bring all ingredients to a boil in a small saucepan over medium heat. Serve with pork loin. Makes 2 cups.

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Apricot and Walnut Brown Rice Stuffing

Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing.

Serves 4

Ingredients:

1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
salt, to taste
fresh ground black pepper, to taste
1/2 cup chicken broth

Preparation:

Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl, turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F for 20 to 25 minutes.

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Green Bean Casserole

Ingredients:

20 ounces frozen green beans
2 cloves minced garlic
2 minced shallots
1 cup sour cream
salt and freshly ground pepper, to taste
1 teaspoon crumbled marjoram
2 tablespoons butter, melted
1 cup soft bread crumbs

Preparation:

Preheat oven to 350 degrees F.

Cook the green beans with the garlic and shallots on the stovetop or in the microwave following the instructions on the label.

Place the mixture in a baking dish. Mix the salt, pepper and marjoram with the sour cream and place over the top of the green beans. Mix the bread crumbs with the melted butter and sprinkle over the top of the sour cream. 

The beans can be made ahead of time to this point and reheated at room temperature. Bake for 20 minutes, or until the bread crumbs are golden.

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Marbled Pumpkin Brownies

Makes 10 servings

Ingredients:

1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans

1/4 cup cream cheese, softened
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
vanilla ice cream, optional
caramel sauce, warmed, optional

Preparation:

Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.

Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed. 

Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).

Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter. 

Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm,

Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.

Adapted from Bon Appetit